Los Angeles Classic Desserts

Overview

Desserts are sometimes called the glamour of the food world and Los Angeles Classic Desserts brings this last course to center stage.
While Los Angeles' restaurant history has been steeped in the glitz, glitter, and celebrity of Tinseltown, the cuisine has also been decidedly influenced by the multitude of cultures that call Southern California home. Where else but Hollywood can you find both hipsters and actors noshing on a mashup of Pacific ...
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Overview

Desserts are sometimes called the glamour of the food world and Los Angeles Classic Desserts brings this last course to center stage.
While Los Angeles' restaurant history has been steeped in the glitz, glitter, and celebrity of Tinseltown, the cuisine has also been decidedly influenced by the multitude of cultures that call Southern California home. Where else but Hollywood can you find both hipsters and actors noshing on a mashup of Pacific Rim and Latino-inspired menus?
Featuring fifty of the city's favorite desserts from Los Angeles' best restaurants, this sweet volume spotlights establishments ranging from those icons that are no longer open to today's classics and hot, new superstars. Who can forget the Brown Derby with its Grapefruit Cake and Romanoff's namesake Strawberries Romanoff? Frequented by the likes of Clark Gable, Carole Lombard, and Hedda Hopper, these old standards epitomize golden-age glamour. Mrs. Knott's Boysenberry Pie from Knott's Berry Farm and the Diplomat Pudding from Musso and Frank Grill, the oldest restaurant in Hollywood, are among the legends presented here.
Featured new classics include Mozza's Butterscotch Budino with Caramel Sauce, Joan's on Third's Chocolate Coconut Cupcakes, Porto's Tres Leches Berry Trifle, Loteria Grill's Flan de Cajeta, and the White Coffee Crème Brûlée from the Chateau Marmont. These desserts are worthy of any red carpet dinner and are sure to have guests calling for an encore.
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Editorial Reviews

From Barnes & Noble

The allure of this book is easily described: Irresistible dessert recipes from Los Angeles' most revered restaurants. Savor the menu: Mocha Macademia Nut Chocolate Cookie Ice Cream Sandwich from Spago; Classic Chiffon Cake from the Brown Derby; Tres Leches Cake from Ciudad; Frozen Key Lime Soufflé from Xiomara; Red Velvet Cake Pudding from Water Grille; and Japanese Chocolate Lava Cake with Green Tea Ice Cream from Katsu-Ya.

Library Journal
Bauer, who was trained at the California Culinary Academy's Le Cordon Bleu program, draws upon the diverse culture of Los Angeles and displays a variety of restaurants and food. Recipes list the originating restaurant and include photos of the restaurant and dessert. They range from Panna Cotta with Rose Petals and English Trifle, a strawberry, layered dessert designed to impress, to down-to-earth dishes, such as French Butter Cookies and Mrs. Knott's Boysenberry Pie, that are perfect for any occasion. A wonderful cookbook, especially for those familiar with the area.
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Product Details

  • ISBN-13: 9781589807815
  • Publisher: Pelican Publishing Company, Incorporated
  • Publication date: 9/3/2010
  • Pages: 96
  • Sales rank: 1,401,021
  • Product dimensions: 9.06 (w) x 11.30 (h) x 0.54 (d)

Meet the Author

Grace Bauer is an author and personal chef with a passion for fine foods. A member of the California Restaurant Association and the James Beard Foundation, she trained at the California Culinary Academy's Le Cordon Bleu program. When not behind the stoves, she splits her time between New Orleans and Los Angeles.
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